CHOUX PASTRY

Choux Pastry berasal dari negara Prancis disebut dengan pate a choux, cara mengolahnya pun ada yang di panggang, dan juga di goreng. Dengan bahan dasar yang sama dan beragam bentuk, antara lain : Profiteroles, Beignet, Gougeres, Paris Brest/St Honore, Eclairs, Croquembouches, Crullers, Churros dll. Sedangkan di Austria disebut dengan Windbeutel/Brandteig. Di Indonesia dikenal dengan nama kue soes/sus. 

Recipe : 

250 ml cold water

100 gr unsalted butter

1 teaspoon salt&sugar

150 gr flour

4 eggs

Method : 

• Put 250 ml cold water and the butter into a saucepan. Bring to the boil, then quickly slide the flour mixture off paper and into the pan. stir well. 
• Remove the saucepan from the heat. Using a wooden spoon, beat the mixture off the heat until it forms a ball and pulls away cleanly from the sides of the pan. This should take just a few minute.
• Beat the eggs together in a bowl. Still of the heat, beat the eggs into the mixture, a little at a time, until smooth. At first, the egg will seem like it doesn't want to amalgamate, but keep beating and it will mix in smoothly. You may find it easier to hold the pan in one hand and beat the mixture with a wooden spoon in the other.
• Keep beating until all the egg mixture is used up and you have a paste that is thick and shiny. The mixture should drop off the spoon when tapped lightly on the side of the pan. 
• Pipe or spoon the mixture into a greases baking tray and bake at 200 degree celcius until golden brown. Remove from the oven and make a small hole in the underside of each bun to realese any steam. Set aside to cool on a wire rack.

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